
Barley & Edamame Salad
2
Point(s)
Total Time
25 min
Prep
10 min
Cook
15 min
Serves
4
Difficulty
Easy
You can use almost any vegetable in this versatile salad. Try adding diced cucumber, zucchini, or halved cherry tomatoes if you have them on hand. Most quick-cooking barley will be pearled, which means it’s not a whole grain. It’s still delicious and nutritious, but if you’d rather go with whole-grain barley, the cook time will increase to about 1 hour. Add a sprinkle of sesame seeds or chopped peanuts or cashews for a bit of nutty crunch or a few chilled cooked shrimp or thin slices of cooked chicken breast, if you'd like. The dressing can also be used as a delicious marinade for grilled meats or as a savory sauce for tossing with steamed vegetables.
Ingredients
Quick-cooking barley
1 cup(s)
Edamame (shelled)
2 cup(s), frozen
Rice vinegar
¼ cup(s)
Low sodium soy sauce
¼ cup(s)
Minced ginger
2 Tbsp, peeled
Canola oil
1 Tbsp
Sweet red pepper(s)
1 medium, diced
Uncooked red cabbage
½ cup(s), very thinly sliced
Shredded carrot(s)
⅓ cup(s), finely shredded
Jalapeño pepper(s)
1 medium, seeded and minced
Fresh mint leaves
¼ cup(s), chopped
Cilantro
¼ cup(s), chopped